Pesto chicken features tender chicken breasts marinated in pesto and balsamic vinegar, then browned and baked to perfection. Topped with melted mozzarella and a fresh tomato-garlic mixture, this dish is a delightful blend of savory and fresh flavors, p…
Pesto chicken features tender chicken breasts marinated in pesto and balsamic vinegar, then browned and baked to perfection. Topped with melted mozzarella and a fresh tomato-garlic mixture, this dish is a delightful blend of savory and fresh flavors, perfect for a satisfying meal.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and…
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.
Why we love this recipe
Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!
Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.
Best types of mushrooms for pizza
What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.
Avoid canned. Those slimy shrooms in a can are not recommended on pizza: stick to fresh sauteed mushrooms.
Avoid raw mushrooms on pizza. When put into a hot oven, mushrooms dry out and become shriveled in the high heat. To eat mushrooms on pizza, always sauté them first.
Tips for making mushroom pizza
This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:
Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.
Notes on fresh herbs
For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.
We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.
Dietary notes
This mushroom pizza is vegetarian.
More pizza recipes
If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:
Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
Oh, Caprese Salad… let me count the ways! Nothing screams summer to me more than perfectly ripe, juicy, colorful tomatoes, and this fresh and flavorful Caprese salad is loaded with them! Creamy mozzarella cheese and sweet and spicy basil round out this easy salad, and I drizzled it with some balsamic glaze to bring it all together. It’s truly summer on a plate!
This Caprese Salad is the perfect way to honor the summer season because of its simplicity. No one wants to turn an oven on in this heat! This recipe is super easy to prepare, surprisingly elegant, bright, and fresh. It’s a crowd-pleaser! I like to tear the mozzarella because I like how the olive oil and balsamic glaze cling to more of the surface area better.
What is Caprese Salad?
Caprese salad is a classic Italian salad made from fresh mozzarella cheese, fresh tomatoes, and, of course, fresh basil to represent the colors of the Italian flag. It’s not your typical salad in that it doesn’t have any lettuce, but allow me to widen your horizons on what a salad can be. Dressed in our favorite easy homemade balsamic glaze, this simple salad is ridiculously fresh and flavorful.
Ingredients
Here’s what you’ll need to make a Caprese salad:
Fresh Mozzarella Cheese: You’re looking for a ball of fresh, soft mozzarella cheese, not a block of low moisture!
Fresh Basil Leaves: Keep them whole for a punch of fresh and herbal flavor.
Fresh Tomatoes: You can use any variety of tomatoes for this recipe, but I love how flavorful and colorful cherry tomatoes are. If you want to go as budget-friendly as possible, Roma tomatoes always seem to be the best price!
Olive Oil: Use high-quality, extra-virgin olive oil for the best flavor.
Balsamic Vinegar: Adds a sweet and tart flavor to the salad.
Brown Sugar: Helps turn the vinegar into a thick, sweet glaze.
Salt and Pepper: Enhance the natural flavors of the cheese and tomatoes.
What Else Can I Add?
This Caprese salad is so delicious with a bit of kale pesto drizzled over top or some walnuts for crunch. In the heat of deep summer, I like to add some thinly sliced peaches, too, for a little extra sweetness!
Halve or quarter the tomatoes (depending on their size), pick the basil, and tear the mozzarella.
Drizzle with olive oil and set aside.
Combine balsamic and brown sugar in a skillet and whisk to combine.
Bring the mixture up to a simmer over medium heat. Reduce the heat to medium-low, then continue to simmer the mixture, stirring occasionally, until it has reduced in volume by about half. This should take around ten minutes, but the total time can vary depending on your cookware and burner. You'll know it's done when the simmering bubbles linger on the surface of the vinegar instead of immediately popping.
Remove the glaze from the heat and allow it to cool. It will thicken considerably more as it cools. Test the glaze with a spoon, if it leaves a lingering residue that clings to your spoon, it’s done! If it isn't to your desired thickness, you can simmer the glaze again to further reduce.
Drizzle balsamic glaze over caprese salad. Season with a crank or two of salt and pepper and enjoy!
* I used a variety of cherry tomatoes and heirloom slicer tomatoes that I picked up from the farmers market and picked from my garden, but any variety of tomatoes will do.
Halve or quarter 3 cups of tomatoes (depending on their size), pick 1/2 cup of basil, and tear 8 oz. of mozzarella.
Drizzle with 2 Tbsp olive oil and set aside.
Combine 1/2 cup balsamic and 2 Tbsp brown sugar in a skillet and whisk to combine.
Bring the mixture up to a simmer over medium heat. Reduce the heat to medium-low, then continue to simmer the mixture, stirring occasionally, until it has reduced in volume by about half. This should take around ten minutes, but the total time can vary depending on your cookware and burner. You’ll know it’s done when the simmering bubbles linger on the surface of the vinegar instead of immediately popping.
Remove the glaze from the heat and allow it to cool. It will thicken considerably more as it cools. Test the glaze with a spoon, if it leaves a lingering residue that clings to your spoon, it’s done! If it isn’t to your desired thickness, you can simmer the glaze again to further reduce.
Drizzle balsamic glaze over caprese salad. Season with a crank or two of salt and pepper and enjoy!
This super simple Caprese salad is going to be your favorite Summer salad recipe!
This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.…
This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.
Why we love this recipe
We left the farmer’s market with a boat-load of zucchini this weekend. Though we didn’t grow any in our garden this year, we had to pretend we had the late summer “drowning in zucchini” problem.
Luckily, we found an amazing way to use up our produce: this grilled vegetarian stuffed zucchini. It’s so delicious and hearty, filled with quinoa that’s bursting with Italian-style flavors like basil, lemon, red pepper, and mozzarella cheese. It’s the perfect summer dinner!
Tips for vegetarian stuffed zucchini
This vegetarian stuffed zucchini was one of those ideas that Alex dreams up that I’m a little skeptical about until he convinces me otherwise. Looking back, I’m not so sure why I was so skeptical. Vegetarian stuffed zucchini is a genius way to make a filling vegetarian main dish out of zucchini. Grilling infuses an irresistible charred and smoky flavor.
For the filling, Alex devised an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese. It makes a fabulous vegetarian dinner idea for grilling season: the perfect summer dinner on the patio! We’d serve this vegetarian stuffed zucchini with our strawberry summer salad and a glass of frose.
Ways to make quinoa
Outside of grilling the zucchini, the only special skill required for this vegetarian stuffed zucchini is cooking the quinoa! Cooking quinoa is a simple process, but it can be easy to mess up! Cook it too fast and it’s hard and crunchy, or overcook it and it’s mushy. Here are our two best methods for how to cook quinoa for this vegetarian stuffed zucchini:
Perfect Quinoa on the Stovetop This is our master recipe for cooking quinoa on the stovetop. It takes about 25 minutes, and it requires a little baby sitting to make sure the liquid is cooking out evenly, but it’s mostly hands off.
Instant Pot Quinoa (Pressure Cooker)If you have a pressure cooker, you can use it to make quinoa! It takes about 16 minutes and is almost totally hands off! This is the method we’ve started to use more often, since we have an Instant Pot. (Here’s the Instant Pot we use)
More zucchini recipes
We’re all about creativity when it comes to using up zucchini. Zucchini bread and muffins are delicious and all, but we like thinking outside the box: like zucchini ribbon salad or chocolate cake! Here are some of our favorite zucchini recipes, outside of this zucchini ribbon salad:
Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes.)
Cook the quinoa (or use our Instant Pot quinoa method): Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.
When the quinoa is done, mix the vegetables above with the quinoa, ⅔ cups mozzarella, ½ teaspoon kosher salt, and the zest of 1 lemon.
Cut off the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.
Remove the zucchini from the grill and and sprinkle with kosher salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.
This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come…
This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.
The buttery scent of this asparagus quiche recipe in the oven may win you one or two marriage proposals—or at least it will have the neighbors wandering by to snatch up a slice! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine.
Why we love this recipe: This asparagus quiche is worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance. We served it to guests who went gaga over this one. Come: let’s make quiche!
How to make this asparagus quiche recipe: an overview!
In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do store-bought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise:
Make the quiche dough
20 minutes, active
Freeze the crust
15 minutes, inactive
Blind bake the dough+ make the filling
25 minutes, active
Bake the quiche
40 to 50 minutes, inactive
Here is an overview in photographs of how to make this asparagus quiche. For all the details, jump to the full recipe below.
Step 1: Make the quiche crust (go this quiche crust recipe for instructions). Freeze it for 15 minutes. Blind bake the crust with pie weights at 375°F for 15 minutes.
Step 2: Make the filling: sauté the asparagus. Whisk together the eggs, milk, cream, salt, and pepper. Place grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
Step 3: Bake the quiche for 40 to 50 minutes at 350°F.
Tips for homemade quiche crust
Ever made a quiche crust from scratch? It’s pretty simple, but you do need a few dough-making techniques. Working with dough takes time and practice. If it’s your first time, give yourself patience and grace.
Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here.
A pastry cloth can be helpful (optional). It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour.
Use the tines of a fork to decorate the edge. This is easier than a fluted edge, though either works.
You’ll freeze the crust 15 minutes before blind baking it. This helps the crust to hold its shape while blind baking. This freezer method shortcuts refrigerating for a few hours. (You’re welcome!)
Blind baking is key for the crust
The biggest key to making an asparagus quiche recipe is blind baking the crust. Blind baking is baking a pie crust without the filling. This makes sure that crust is perfectly firm before you add the wet filling, which is especially important for a custard pie like a quiche because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did!). Here’s what to know about blind baking and how to get the perfect flaky crust:
Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.
Shortcut: use store-bought crust
Yes, you can short-cut the effort to make your homemade crust and go with a store-bought pastry crust. Any type of purchased pie crust works (we don’t have a favorite brand since we always make our own). You’ll still need to blind bake the store-bought crust! So start in the recipe below at Step 3.
Make ahead instructions
Yes, it takes about 2 hours to make! But here’s the thing: only about 1 hour of it is active time. Even better: it saves VERY well. It’s so easy to make the night before, or even a few days in advance! Here’s what to do:
Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving!
Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up.
Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.
Ways to serve asparagus quiche
This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways to serve quiche:
Pre-cooking the asparagus for a few minutes is essential to ensure it’s tender throughout the quiche.
How can I avoid a soggy quiche crust?
Soggy quiche crust can happen for a few reasons. Make sure your dough is chilled before baking to prevent it from melting too quickly. It’s essential to pre-bake (blind bake) the crust for a few minutes before adding the filling.
Can I use a store-bought pie crust?
Absolutely! Using a store-bought crust is a great time-saver. Just follow the package instructions for pre-baking.
How can I tell when my quiche is done?
The quiche is done when the center is no longer jiggly and a toothpick inserted comes out clean. The crust should also be golden brown.
This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.
Make the quiche crust: Preheat the oven to 375°F. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
Roll out and freeze the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking.
Blind bake the crust: Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
Sauté the asparagus: Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, ¼ teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
Reduce the oven heat: When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350°F.
Make the filling: In a medium bowl, whisk together the eggs, milk, cream, ¾ teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
Bake: Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It’s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200°F oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.
Notes
*You can also use a storebought pastry crust to shortcut some time. You’ll still need to blind bake the crust, so start with Step 3.
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect…
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.
When you’ve had the best pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.
Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home! Luckily, we did that for you. Here are all our tips and tricks for the best homemade Neapolitan pizza!
Featured reader comment
“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael
What is Neapolitan pizza?
Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what it means to be “authentic.” After eating some of what is considered the best pizza in the world on the ground in Naples, here’s what we found are characteristics of Neapolitan pizza:
Simple flavors: The best Neapolitan pizza restaurant we’ve been to, Da Michele, served only two flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic.
Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.
Simple tomatoes: The crust on Neapolitan pizzas is typically spread simply with tomatoes, usually San Marzano variety. The recipe below uses a simple pizza sauce that mimics the flavors we had in Naples.
Mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.
How to make Neapolitan pizza: step by step
Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe!
Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.
Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.
Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe for the tutorial.
Tips for the pizza dough
The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our pizza dough recipe for over 10 years. In the process, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!
Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose flour: it will still make great pizza!
Rest the dough for 45 minutes. This is key to the best fluffy pizza dough.
Or, refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough.
Review our dough stretching tips. When ready to make the pizza, go to How to Stretch Pizza Dough for our comprehensive guide.
Do I need pizza oven?
No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).
A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F!
What pizza oven to buy? Alex and I use this portable pizza oven. It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized our homemade pizza.
Toppings for Neapolitan pizza: the tomatoes
Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days.
We discovered a trick for making a sauce for Neapolitan pizza: this pizza sauce recipe uses just 5 ingredients to make a flavor-popping sauce that reminds us of the best pizza in Naples, Italy. It uses fire-roasted tomatoes, which taste sweet and smoky right out of the can.
Tips for using fresh mozzarella cheese
Fresh mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:
Slice the mozzarella into ¼ inch thick pieces for topping your pizza. Using huge chunks causes a water build up after baking.
If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
We like to top the mozzarella with a sprinkle of Parmesan cheese to tie it all together before baking.
Here’s a snapshot of eating the best pizza in Naples Italy at Da Michele. It goes down as our favorite pizza experience ever, immortalized here and in the pizza section of our cookbook!
Should Neapolitan pizza have basil?
Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, we’d say basil is a must. When we had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.
Should you put the basil on a pizza before or after baking? If you’re using a Neapolitan pizza oven, the bake time is only 1 minute. You can place the basil on before baking since it’s such a short cook time. But if you’re baking pizza in a standard oven, fresh basil turns black in the 6 to 7 minute cook time. If you’re using a standard oven, add the basil after baking.
Video with step by step instructions
Perfecting real Neapolitan pizza can be tricky. It’s easiest to learn by watching. Since we can’t come to your kitchen to show you ourselves, here’s the next best thing! This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start the recipe!
More artisan pizza recipes
This Neapolitan pizza is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:
Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?
While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.
What makes Neapolitan pizza different from other pizzas?
Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.
What type of flour should I use for Neapolitan pizza dough?
“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.
My dough seems too sticky. What can I do?
Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.
How hot should my oven be for Neapolitan pizza?
The key to a Neapolitan pizza is very high heat. Aim to preheat your oven (ideally with a pizza stone) to its maximum temperature, which is usually around 500°F (260°C) or higher.
What if my oven doesn’t get that hot?
Don’t worry! You can still achieve a good result. Preheat your oven to the highest setting and preheat a pizza stone or baking sheet for at least 30 minutes to maximize heat retention.
How can I transfer the pizza to the hot oven without a pizza peel?
You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.
Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
Notes
*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.
**Make the pizza dough up to 1 week in advance and refrigerate.
We’re in love with stuffed bell peppers here at the Budget Bytes kitchen, so I decided to make a new variation just so I could have an excuse to eat stuffed bell peppers again. These Chorizo Stuffed Bell Peppers are full of super flavorful Mexican chorizo, hearty rice, and a rich sauce, then topped with melty mozzarella cheese. They’re SO filling, perfectly portioned for meal prep or freezer cooking, and quite flexible if you want to change up the ingredients to make them even more budget-friendly! Put this one one your to-cook list because I know you’re going to love them!
Ingredients for Chorizo Stuffed Bell Peppers
These stuffed bell peppers are packed with flavorful herbs and spices and a rich tomato-y sauce so that every bite is deee-licious. Here are the ingredients for chorizo stuffed bell peppers:
Bell Peppers: You’ll need three bell peppers to make six servings for this recipe. We used a mix of colors to make it more festive, but you can use any color pepper that fits your budget.
Mexican Chorizo: Mexican chorizo is a fresh (not cured) sausage that is packed with spices. You can usually either buy this loose or in links. If you buy them in links, simply squeeze the meat out of the casing into the skillet. I like Johnsonville brand, but many larger grocery stores also make their own generic version.
Garlic & Onion: A little fresh onion and garlic add flavor and texture to the bell pepper stuffing.
Rice: Long grain white rice bulks up this meal to make it filling while keeping the cost low. We cook the rice right in the pot with the chorizo, spices, and broth for maximum flavor.
Chicken Broth: The rice is cooked in chicken broth to ensure that every bite is super flavorful. We use Better Than Bouillon to make our broth because it’s budget-friendly and has great flavor.
Tomato Paste: Tomato paste is added to the broth to help create an enchilada sauce-like flavor in the rice mixture.
Diced Green Chiles: Green chiles add even more flavor, color, and texture to the filling. If you prefer a milder stuffed pepper, you can leave out the green chiles or look for a mild green chile.
Spices: We packed this bell pepper stuffing with even more spices including chili powder, cumin, garlic powder, cayenne pepper, and salt.
Mozzarella: The stuffed bell peppers are topped with mozzarella cheese for a rich finish, but you can substitute with a different type of cheese if preferred, like Monterey jack, pepper jack, cheddar, or a Mexican blend.
Green Onion: A few sliced green onions sprinkled over top of the stuffed bell peppers add a fresh finish, but are entirely optional!
What Else Can I Add?
This recipe is pretty flexible, so if you want to change it up or make it more budget-friendly, here are some other ingredients you can add:
Beans: Try swapping half of the chorizo with a can of black beans or pinto beans for more fiber and less cost.
Diced Tomatoes: If you want more color and texture in your bell pepper filling, try adding a drained can of petite diced tomatoes, or diced tomatoes with chiles (Rotel).
Sweet Potato: Chorizo and sweet potato are a perfect flavor pair. Replace half of the chorizo with one small finely diced sweet potato for a spicy-sweet flavor profile (add it with the rice so it can simmer and soften with the rice).
Mexican Chorizo vs. Spanish Chorizo
It’s really important to use the correct type of chorizo for this recipe. You’ll need Mexican chorizo, which is a fresh (uncooked & uncured) sausage. You’ll find Mexican chorizo in the fresh meat department, usually near bratwurst and other fresh sausages. Spanish chorizo is a cured, sliceable sausage that you’ll usually find near cheese, pepperoni, or other charcuterie-type foods.
I love making stuffed bell peppers for meal prep, so this is how I store and reheat them. The cooked bell peppers can be stored in the refrigerator for 4-5 days. I like to reheat them quickly in the microwave (about 2 minutes each).
Or, once chilled in the refrigerator, you can transfer them to the freezer. I suggest packaging them individually in a freezer-safe, air-tight container, so you can reheat one at a time as needed. Frozen stuffed bell peppers can be thawed in the refrigerator overnight and then reheated the next day in the microwave, or thawed straight from the freezer in the microwave using the defrost function, then heated through on full power.
Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!
How to Make Chorizo Stuffed Bell Peppers – Step by Step Photos
Begin by preheating the oven to 350ºF. Cut three bell peppers in half to create a top and bottom piece for each pepper. Scoop out the seeds and ribs. You can either cut out the stem from the top half of the peppers, or eat around them later. Place the halved peppers in a baking dish and par-bake them for 15 minutes in the fully preheated 350ºF oven.
Meanwhile, cook 1 lb. of Mexican chorizo in a large deep skillet over medium heat until browned. The chorizo has plenty of fat, so you likely won’t need to add any additional to the skillet. Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to the skillet with the chorizo, and continue to cook until the onions are softened.
Add one 4oz. can of diced green chiles, 2 Tbsp tomato paste, 2 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp salt to the meat and onions. Stir to combine.
Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir well to combine, then place a lid on top, and turn the heat up to medium-high. When the broth reaches a full boil, turn the heat down to low and allow it to continue to simmer over low (without removing the lid or stirring) for 20 minutes. After 20 minutes, turn the heat off and let it rest for 5 more minutes.
After simmering for 20 minutes the broth should be absorbed and the rice should be tender. Gently stir the rice and chorizo mixture with a spoon.
Divide the rice and chorizo mixture between the six par-baked bell pepper halves, then top with shredded mozzarella cheese (about 1 cup). Cover the dish and bake in the 350ºF oven for 20 minutes.
Top the chorizo stuffed bell peppers with sliced green onions and serve!
When I think of comfort food, I always think of chicken parmesan. It’s everything I want in a cozy meal– crispy, saucy chicken topped with melty cheese! This one-pan chicken parmesan recipe is so easy to make and guaranteed to be a hit. Served over spaghetti and topped with a healthy dose of parmesan cheese, it’s a recipe I come back to time and time again.
What Is Chicken Parmesan?
You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.
Ingredients Needed
Here’s what you’ll need to make chicken parmesan:
Chicken Breasts: You’ll need 2 large chicken breasts for this recipe because each chicken breast will be sliced into 2 cutlets for 4 servings.
Breadcrumbs: We’re using plain breadcrumbs so we can season them to our liking and create a crispy breading on the chicken.
Grated Parmesan: You can use pre-grated or grate your own parmesan.
Seasonings: Garlic powder, Italian seasoning, salt, and freshly cracked black pepper season the chicken as well as the bread crumbs.
Egg: Egg helps adhere the breading to the chicken.
All-Purpose Flour: A bit of flour helps to thicken the sauce.
Cooking Oil: Any neutral oil that you like to cook with is fine.
Marinara Sauce: We like using our Homemade Marinara Sauce! But your favorite jarred sauce would work just fine.
Mozzarella Cheese: We used pre-shredded, but you’re welcome to shred your own! Low moisture, whole-milk mozzarella will work best here, as fresh mozzarella has a bit too much moisture. You can even use provolone cheese if you like.
Fresh Parsley: Totally optional, but it does add a lovely freshness at the end!
Most chicken parmesan recipes will have you crisp up the chicken in a pan and then transfer it to the oven to finish cooking and melt the cheese. In this recipe, everything is done in the skillet to save time and clean up!
Make sure your pan is big enough to accommodate all of the chicken pieces (we used a 12-inch skillet) and you’ll need a lid that will fit the pan in order to melt the cheese and warm the marinara.
If you don’t have a lid or something to tent the pan with (tin foil should work as well!) You can transfer to a baking sheet lined with a rack and bake at 375°F for 10 minutes until the cheese is melted.
You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting.
Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
In a separate wide shallow bowl or container, whisk the egg until smooth.
In a third shallow bowl, add the flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
how to make Chicken Parmesan – step by step photos
Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
This chicken parmesan is the ultimate comfort meal!
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A classic pizza taste without the guilt and the grease! 
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Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days. 
Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a 
